Watch the OTL tutorial “Cutting Butternut Squash” and you’ll see how easy it can be. You could actually take a shortcut and pay a little extra for pre-cut butternut squash. Look for it in the refrigerated section of the produce department. I’ve also included a time saving recipe for Leftover Ravioli Soup which can be made with just the raviolis or with leftovers from this recipe too. Don’t forget to watch the video to make your own cooking that much easier!
Ingredients:
3 tbsp olive oil -- or butter
4 cup(s) butternut squash -- 1/2" chunks
1 green onion -- minced
2 tbsp fresh sage -- minced, or half that dry; or basil
1 tsp salt
3/4 tsp pepper
18 oz(s) cheese ravioli -- frozen or fresh; or meat ravioli
1/2 cup(s) shredded parmesan -- grated, plus extra for garnish
1 tsp balsamic vinegar
1/2 cup(s) slivered almonds -- toasted on stove top
Directions
Prep Work: Cube butternut;; use extra in a soup or stir-fry. Cook ravioli according to package directions. Roast almond slivers on stove top.
1. Add 1 Tbsp. salt to 4 qts.boiling water in a pot and cook ravioli according to package directions.
2. While cooking, heat olive oil in large skillet over medium heat. Add squash chunks and cook 5 minutes without stirring.
3. Stir squash and cook another 5 minutes on other side until golden brown.
4. Add onion, sage, and salt and pepper. Cook 2 minutes, remove pan from heat.
5. When ravioli is done, drain and rinse pasta in a strainer and then pour into skillet. Add parmesan cheese, almonds and some olive oil, one Tbsp. at time, until everything is very lightly covered. Salt and pepper to taste.
6. Sprinkle individual servings with balsamic vinegar and top with extra grated parmesan and almonds.
LARGER APPETITES: Steam fresh string beans, sprinkle with balsamic vinegar as well and serve alongside raviolis. Remember to add string beans to your shopping list!
LEFTOVERS: Make another dinner using any leftover raviolis. http://orangetreelane.com/recipe/rl/ravioli_leftovers_soup/
( adapted from “The Best 30 Minute Recipe”, America’s Test Kitchen)
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Comments:
I love this recipe, but I am not sure butternut squash freezes that well. I would refrigerate any extra squash, but my one experiment with frozen squash did not work out so well.
By Jomo on 2011 01 05You’re right, just like potatoes they become mealy when frozen.
By molly on 2011 01 06